Some questions (multiple)

The sugar will dissolve into solution. If it is dissolved it will not separate

Bentoinite is clay, they use it to make kitty litter. As such, it will completely settle out and you will nto taste a thing.

Unorthodox, but if that is how you want to do it and it works for you then ok.

Only when making a high alcohol wine.

Harmfull to you yes. Harmfull to the wine, no.

That is how the old timers did it. And the old timers often had bottles going off like grenades. Sorbate is cheap, might as well just use it and be safe.

Matthew SuffidyJ Subject: Some questions (multiple) Re I am trying to make the cheapest possible wine and I had some issues.

Well lets just start here, if you are making the wine you have already beat the government out of their tax on the alcohol. Why not go ahead and make good wine?

*Firstly especially if you choose to add sugar after final racking to 'balance' the wine, what keeps it and perhaps other beverages from seperating into layers If you add Potasium Sorbate to the wine after you have stabilized it. It won't refement. *Afraid of baterial growth I kept my finished wine previously in the fridge, I find at low temperatures it more clears reasonable without the addition of bentonite... I am not so concerned about the appearance, does bentonite taste bad, or why not? It gathers materials and falls to

the bottom? Lets start with the fact that if you wine contains 10 to 12 percent alcohol you will have no problem with bacteria. Bentonite does not leave any residual flavor in the wine it only helps to clear it faster.

*I like to avoid racking until the end arguing that more yeast nutrient

and organic matter would be available (to the yeast) and I shake the musts in 2L diet coke bottles with the cap screwed on just enough to let the air out if squeezed.

*Is it not more efficient to add sugar a few times during the fermentation to accelerate fermentation because of ph and sugar concentration? *If you have like 15% or so wine, is it safe to say most harmful bacterial or whatever growth has been destroyed? YES *Ideally the destruction of yest in my opinion should be ok if the count is low enough due to high alcohol, cool racking, and a bottled high alchol waiting period to destroy dormat yeast.(?)

All I can say is you need to go to Sears and buy a water distiller. When you run anything containing alcohol though it the alcohol boils off first. Just don't take anything off untill you have reached 170 degrees and stop at 205.

You want the cheapest wine? Add sugar, yeast nutrient and yeast to water and see how cheap that works for you!

As for the rest of your questions, the previous two answers them well enough.

Thanks everyone for their great responses on this topic.